Hearty Veggie Burger Delight (Printable)

A flavorful burger with chickpeas, vegetables, spices, and classic garnishes ready in 40 minutes.

# What You'll Need:

→ Veggie Patties

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 medium carrot, grated
03 - 1 small zucchini, grated and excess water squeezed out
04 - 1/2 small red onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup rolled oats
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp ground cumin
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 1 large egg (or 1 tbsp ground flaxseed mixed with 2 1/2 tbsp water for vegan option)
13 - 2 tbsp olive oil (for frying)

→ For Assembling

14 - 4 whole wheat burger buns
15 - 4 lettuce leaves
16 - 1 large tomato, sliced
17 - 4 slices cheddar cheese (use vegan cheese for vegan option)
18 - 1 red onion, sliced into rings
19 - 4 tbsp mayonnaise or vegan mayo
20 - 2 tbsp ketchup
21 - 2 tbsp yellow mustard
22 - 8 to 12 pickle slices

# How-To Steps:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth but retaining some texture.
02 - Add grated carrot, grated zucchini, red onion, garlic, oats, parsley, cumin, smoked paprika, salt, and black pepper; mix thoroughly.
03 - Stir in the egg or flaxseed mixture and allow the blend to rest for five minutes to let oats absorb moisture.
04 - Form the mixture into four equal-sized patties.
05 - Heat olive oil in a large nonstick skillet over medium heat and cook patties for 4 to 5 minutes per side until golden brown and heated through.
06 - While patties cook, lightly toast the burger buns.
07 - Spread mayonnaise on the bottom halves of buns. Layer with lettuce, veggie patty, cheddar cheese, tomato slices, onion rings, pickles, ketchup, and mustard. Cover with the top halves of buns.
08 - Serve immediately while warm.

# Top Tips:

01 -
  • It tastes hearty enough that nobody notices the burger is plant-based until you tell them.
  • The kitchen fills with the smell of cumin and smoked paprika, not something processed or fake.
  • You can make and freeze the patties ahead, so weeknight dinner becomes genuinely easy.
02 -
  • Squeezing the excess water from the zucchini is non-negotiable—I learned this the hard way when my first batch turned mushy instead of crispy.
  • Letting the mixture rest for those 5 minutes after adding the egg or flaxseed isn't just a suggestion; it's what makes the difference between a cohesive patty and a crumbly mess.
  • Medium heat is your friend here—too hot and the outside burns before the inside cooks through, too cool and you get a steamed patty instead of a seared one.
03 -
  • Don't flatten your patties in the pan—let them cook undisturbed so they develop a proper crust instead of steaming and falling apart.
  • If you're cooking these for guests and want to impress them, don't announce they're vegetarian until after they've enjoyed a bite and given their honest reaction.
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